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You are right Guys - the thought behind the gift is the important thing and I am happy to have two kids that love their coffee even though they constantly tell me they are not "coffee- snobs" and not to expect them to bang-on about the subtleties and characteristics the way I do.
The cost needs to be forgotten and the coffee enjoyed on it's merits. I will also do a cup in the French-press early next week.
Point taken about the Ristretto Luca, I was thinking to reduce the amount of water accordingly as I did this morning to keep it nice and concentrated.
Yes, the cups are just gorgeous but have been hard to source for many years. The cup and saucer together look spectacular. Here's another pic of my pair.
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I must have some of those Terra Keramik espresso cups. Off to google them now.
They are absolutely gorgeous.
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Agree! Very lucky!Originally posted by 338 View PostRocky the nicest part of this story is that your daughter obviously loves you very much and went to some trouble and expense to get a present which is personal and desirable to you. The result in the cup in this case is secondary to that
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Rocky the nicest part of this story is that your daughter obviously loves you very much and went to some trouble and expense to get a present which is personal and desirable to you. The result in the cup in this case is secondary to that
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Hi Rocky, if you pull it as a ristretto, you're going to lower the EY even more; like you might be at 16% or something, so you will reduce the chance of picking up any more aroma that way. To have a hope of getting it, you're going to have to pull longer shots. You'll probably want the group to be backflushed and very clean. Depending on the roast level, you might find that something like making a french press with a fairly coarse grind, stirring after about 4 min and letting it steep for about 10 min is the best way to get aroma from it.
I have no idea if the coffee is good or not, but it does illustrate the main difference between washed and natural process coffees. Washed coffees tend to be utterly free of defects, but more mild and less intense in flavour. The best washed coffees can have jasmine and coffee blossom, but I've never tasted that in naturals. You can get some of the very best washed coffees that are quite intense in flavour, but they're rare. Naturals have more obvious and intense fruit flavours, and often faults, taints or off-flavours that fall short of that. Tim Wendelboe had Gilberto Baraona on his podcast recently. He is an El Salvadorean cup of excellence winning coffee producer, and he commented that the percentage of naturals that he is selling now has gone up, and I suspect that that's probably going to be the trend. Ona/Project origin's other proprietary made up name carbonic maceration profiles are much more like naturals; the "Amber" is more restrained; the "Jasper" and "Indigo" are really intense. Shame that the super pricey coffee that you got wasn't one of those, since they may have been more to your tastes (I can't stand "Jasper" and "Indigo", personally, but they are distinctive and those flavour profiles seem to be what is commanding the most at auctions - not just the Project Origin/Ona trade names, but those flavour profiles in general - so I'd encourage people to try them and make up their own minds. Edit: just to add that they offer these processes with much cheaper coffees).Last edited by luca; 30 May 2020, 01:26 PM.
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Thanks for your comments Luca, I did another pour for 'Morning Tea' with my Son this morning.
He's a Flat-white drinker and I reduced the proportions with both his Flat-white and my Long-black to ensure that we got to taste whatever it had to offer.
He agreed that there is no significant bouquet from either the grind nor the pour, but he did like it and thought it had a distinct citrus quality that was very pleasant.
I enjoyed it more this morning than previously - using a 50:50 ratio - and could almost pick some other flavours happening, but not quite enough to identify.
I think I will drink the rest of this pack as Ristrettos and shots. It is a very nice bean but just placed at a disadvantage by the price which sets up unattainable expectations.
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Yeah, I wanted to give you a chance to try before saying anything, but I sort of don't get having washed geishas roasted for espresso. They're very hard to extract. I find that sometimes you only get aroma out of them when you can push an extraction yield above about 23.5%, which is crazy high. Like I don't think that the industry standard linea PB + Mythos with 20g dose in a 20g vst and 40g yield gets anywhere near that. Anyway, I'm posting up to say I'll probably join the 11am Decent Espresso zoom call and tackle a coffee that's very similar to this.
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These photos off the net don't begin to do them justice but give an idea of the colour range.

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I've always regretted not buying some but even when the dollar was at parity they were "crack money".Originally posted by Rocky View PostYeah, Andy, wish I had a few more of those in some of the other colours which are absolutely spectacular.
I have the red and yellow but I'd love a full set even though I rarely need more than two for Son and I.
Still among the prettiest, best proportioned cups ever made for a long black I think.
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150ml Terra Keramik (as per Rocky's post
)
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Yeah, Andy, wish I had a few more of those in some of the other colours which are absolutely spectacular.
I have the red and yellow but I'd love a full set even though I rarely need more than two for Son and I.
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